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Hot Chilis -A Food Review Blog
A Chinese blogger that love Hot Chilis
The practice of dry roasting partial mouth fish
“Originally I just wanted to do dry frying, but the color is really not good-so I continued to braise…
The first time I made it, I realized that the fish is not easy to turn… The fish is incomplete, it looks ugly, and it is okay to eat, but the meat is not tender-after all, it is frozen fish. ”
Details of ingredients
- slightly spicy
taste
-
burn
craft
-
ten minutes
time consuming
-
Simple
difficulty
The steps of dry-burning partial fish
-
1
Remove the scales and internal organs of the partial fish, cut a few knives on each side, and taste with salt. Dried chili cut into sections, green onion chopped green onion, ginger shredded.
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2
Fry the fish in a pan until cooked. Pour a large spoon into a little oil, add the peppercorns and sauté until fragrant, leave the peppercorn oil, and pick out the peppercorns. Add dried chili, chopped green onion, and shredded ginger and sauté until fragrant. Add light soy sauce, boil over high heat, add white sugar, until the sugar melts.
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3Put the fried fish into the pot, simmer for a while on low heat, and then collect the juice on high heat.
